Print

Crispy Sheet Pan Honey Sriracha Chicken Wings

crispy sheet pan honey sriracha chicken wings - featured image
Print Recipe

These crispy sheet pan honey sriracha chicken wings deliver a perfect balance of sweet and spicy flavors with a crunchy skin, baked without frying and served with a cooling ranch dip. Ideal for game day or quick gatherings.

Ingredients

Scale
  • 2 pounds whole chicken wings, tips removed and drumettes separated from flats
  • 1 tablespoon baking powder (aluminum-free, not baking soda)
  • 1 teaspoon salt
  • 3 tablespoons honey (local or wildflower preferred)
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon fresh lime juice
  • For the ranch dip:
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh chopped chives
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: a squeeze of fresh lemon juice

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
  2. Pat chicken wings dry thoroughly with paper towels. Remove tips if not already done.
  3. In a large bowl, toss wings with baking powder and salt until evenly coated.
  4. Arrange wings skin-side up on the wire rack, making sure they do not touch.
  5. Bake wings for 30 minutes, then flip and bake for an additional 15 minutes until golden brown and crispy.
  6. While wings bake, whisk together honey, sriracha, soy sauce, garlic powder, smoked paprika, and lime juice to make the glaze.
  7. When wings are done, immediately transfer to a large bowl and toss with the honey sriracha glaze until evenly coated.
  8. In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, chives, dill, garlic powder, onion powder, salt, pepper, and optional lemon juice to make the ranch dip.
  9. Serve wings hot with a generous dollop of ranch dip on the side.

Notes

Pat wings dry thoroughly to ensure crispiness. Use baking powder, not baking soda, for the best skin texture. Elevate wings on a wire rack to allow air circulation and prevent soggy bottoms. Flip wings halfway through baking for even crisping. Toss wings in glaze while hot for better coating. For extra crispiness, broil for 2-3 minutes at the end, watching carefully to avoid burning. Leftovers reheat best in the oven at 400°F for 8-10 minutes to restore crispiness. Dairy-free ranch dip can be made with coconut yogurt. Use tamari or coconut aminos for gluten-free soy sauce substitute.

Nutrition

Keywords: chicken wings, honey sriracha, sheet pan, crispy wings, game day recipe, easy wings, baked wings, ranch dip

Find it online: https://coracooks.com/crispy-sheet-pan-honey-sriracha-chicken-wings-recipe-easy-and-perfect-for-game-day/